RCI-VG.004.1109.001
Red Beans and Rice III
Contributed by Jeff at [http://groups.yahoo.com/group/SF&SC/ SF&SC Y-Group]
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- red beans — cooked1 pound
- ham — diced½ pound
- hot link sausages — diced½ pound
- jalapeno chile pepper — diced fine3 medium
- onion — diced1 medium
- 1 tablespoon
- amber beer2 bottles
- ½ cup
- red bell pepper — diced½ cup
- 1 unit
Method
1
Heat a large pot over medium-high heat and add the diced ham and hot link sausages, cooking until the meat begins to brown, about 5 minutes.
2
Stir in the diced onion, celery, red bell pepper, and jalapeno chile peppers, cooking until the vegetables soften, about 5 minutes.
3
Sprinkle the Creole seasoning over the meat and vegetable mixture, stirring well to coat evenly.
4
Pour in the amber beer, scraping the bottom of the pot to release any browned bits, and let the liquid reduce slightly, about 3 minutes.
5
Add the cooked red beans to the pot, stirring to combine with the meat and vegetables.
6
Reduce heat to medium-low and simmer the mixture for 20 to 25 minutes, stirring occasionally, to allow the flavors to meld.
22 minutes
7
While the bean mixture simmers, prepare the rice according to package directions.
8
Taste the red beans mixture and adjust seasoning with additional Creole seasoning if needed.
9
Serve the red beans and sausage mixture over a bed of cooked rice.